{"id":4035,"date":"2026-08-03T21:57:59","date_gmt":"2026-08-03T21:57:59","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/griechische-nationalgerichte\/griechische-baklava-mit-walnussen\/"},"modified":"2026-08-03T21:57:59","modified_gmt":"2026-08-03T21:57:59","slug":"griechische-baklava-mit-walnussen","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/griechische-nationalgerichte\/griechische-baklava-mit-walnussen\/","title":{"rendered":"Griechische Baklava mit Waln\u00fcssen"},"content":{"rendered":"\n<style>\n\/* Travel S Helper recipe layout v4.0 \u2014 quiet-luxury editorial UI, fully scoped. *\/\n#recipe-de-gr-baklava-mit-walnuessen{\n  --tsh-page:#f8f5ef;\n  --tsh-paper:#ffffff;\n  --tsh-paper-warm:#fffdf9;\n  --tsh-ink:#18201e;\n  --tsh-copy:#46514e;\n  --tsh-muted:#68726f;\n  --tsh-line:#e7dfd4;\n  --tsh-line-strong:#d8cbb9;\n  --tsh-gold:#a36b12;\n  --tsh-gold-deep:#6d4307;\n  --tsh-gold-soft:#f8edda;\n  --tsh-night:#192622;\n  --tsh-night-2:#24332f;\n  --tsh-sage:#176745;\n  --tsh-sage-soft:#eaf6ef;\n  --tsh-blue:#285c9d;\n  --tsh-blue-soft:#edf4fd;\n  --tsh-rose:#994435;\n  --tsh-rose-soft:#fbefec;\n  --tsh-violet:#6c5094;\n  --tsh-violet-soft:#f4eff9;\n  --tsh-shadow-sm:0 1px 2px rgba(38,32,24,.04),0 10px 28px rgba(38,32,24,.055);\n  --tsh-shadow-md:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n  --tsh-shadow-lg:0 2px 4px rgba(38,32,24,.045),0 24px 72px rgba(38,32,24,.095);\n  --tsh-radius-xl:24px;\n  --tsh-radius-lg:18px;\n  --tsh-radius-md:14px;\n  --tsh-radius-sm:11px;\n  --tsh-ease:cubic-bezier(.2,.75,.2,1);\n  --tsh-font:\"Barlow\",\"Avenir Next\",\"Segoe UI Variable\",\"Segoe UI\",Inter,Roboto,Helvetica,Arial,sans-serif;\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1200px,calc(100% - 24px));\n  margin:clamp(14px,2vw,30px) auto clamp(34px,5vw,64px);\n  color:var(--tsh-ink);\n  color-scheme:light;\n  font-family:var(--tsh-font);\n  font-size:16px;\n  font-weight:400;\n  font-kerning:normal;\n  font-optical-sizing:auto;\n  font-feature-settings:\"kern\" 1,\"liga\" 1,\"calt\" 1;\n  line-height:1.72;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  -moz-osx-font-smoothing:grayscale;\n}\n#recipe-de-gr-baklava-mit-walnuessen *,\n#recipe-de-gr-baklava-mit-walnuessen *::before,\n#recipe-de-gr-baklava-mit-walnuessen *::after{box-sizing:border-box}\n#recipe-de-gr-baklava-mit-walnuessen :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd,table,caption){margin:0;padding:0}\n#recipe-de-gr-baklava-mit-walnuessen :where(img){display:block;max-width:100%}\n#recipe-de-gr-baklava-mit-walnuessen :where(a){color:var(--tsh-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.18em}\n#recipe-de-gr-baklava-mit-walnuessen :where(a,summary){-webkit-tap-highlight-color:transparent}\n#recipe-de-gr-baklava-mit-walnuessen :where(a:focus-visible,summary:focus-visible){outline:3px solid rgba(163,107,18,.28);outline-offset:3px;border-radius:9px}\n#recipe-de-gr-baklava-mit-walnuessen ::selection{background:var(--tsh-gold-soft);color:var(--tsh-night)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-anchor,\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step[id]{scroll-margin-top:88px}\n#recipe-de-gr-baklava-mit-walnuessen:lang(ar) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-baklava-mit-walnuessen:lang(zh-Hans) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-baklava-mit-walnuessen:lang(ja) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-baklava-mit-walnuessen:lang(ko) :where(.tsh-title,.tsh-card-head h3,.tsh-stage-head h4,.tsh-faq h4,.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){letter-spacing:0}\n#recipe-de-gr-baklava-mit-walnuessen:lang(ar) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-baklava-mit-walnuessen:lang(zh-Hans) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-baklava-mit-walnuessen:lang(ja) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker),\n#recipe-de-gr-baklava-mit-walnuessen:lang(ko) :where(.tsh-main-kicker,.tsh-kicker,.tsh-fact dt,.tsh-control-label,.tsh-table th,.tsh-nutrition dt,.tsh-close-kicker){text-transform:none}\n\n\/* Shared card system *\/\n#recipe-de-gr-baklava-mit-walnuessen .tsh-card{\n  position:relative;\n  overflow:hidden;\n  margin-bottom:20px;\n  border:1px solid var(--tsh-line);\n  border-radius:var(--tsh-radius-xl);\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-md);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-card::after{\n  content:\"\";\n  position:absolute;\n  inset:0;\n  z-index:2;\n  border-radius:inherit;\n  box-shadow:inset 0 1px 0 rgba(255,255,255,.84);\n  pointer-events:none;\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-card-head{\n  --tone:var(--tsh-gold-deep);\n  --tone-bg:#faf4e9;\n  --tone-rgb:109,67,7;\n  position:relative;\n  z-index:1;\n  overflow:hidden;\n  padding:clamp(22px,2.8vw,32px) clamp(20px,3.3vw,38px);\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 4%,rgba(var(--tone-rgb),.105),transparent 17rem),\n    linear-gradient(132deg,var(--tone-bg),#fff 74%);\n}\n#recipe-de-gr-baklava-mit-walnuessen 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margin-bottom:20px;\n  border:1px solid var(--tsh-line-strong);\n  border-radius:26px;\n  background:var(--tsh-paper);\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-title-wrap{\n  position:relative;\n  min-width:0;\n  padding:clamp(34px,4.3vw,54px) clamp(22px,4.6vw,58px) clamp(30px,4vw,48px);\n  background:\n    radial-gradient(circle at 100% 0%,rgba(163,107,18,.13),transparent 27rem),\n    radial-gradient(circle at 8% 90%,rgba(23,103,69,.055),transparent 20rem),\n    linear-gradient(145deg,#fffdfa,#fbf5ea);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-title-wrap::after{\n  content:\"\";\n  position:absolute;\n  inset:0 0 auto;\n  height:4px;\n  background:linear-gradient(90deg,var(--tsh-gold-deep),#c9963d 46%,#ead8b7 78%,transparent);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-main-kicker{\n  display:flex;\n  align-items:center;\n  gap:11px;\n  margin-bottom:14px;\n  color:var(--tsh-gold-deep);\n  font-size:10.5px;\n  font-weight:820;\n  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a:hover{border-color:#c9a15a;background:#f8edd9;box-shadow:0 5px 13px rgba(111,67,5,.08);transform:translateY(-1px)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-quick-nav a[aria-current=\"location\"]{border-color:var(--tsh-night);background:var(--tsh-night);color:#fff}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-quick-nav a[aria-current=\"location\"]::before{background:#f1c772;color:#2b2110}\n\n\/* Editorial overview *\/\n#recipe-de-gr-baklava-mit-walnuessen .tsh-copy-grid{display:grid;grid-template-columns:repeat(2,minmax(0,1fr));gap:clamp(24px,4.2vw,52px)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-prose p{color:var(--tsh-copy);font-size:15px;line-height:1.79;text-wrap:pretty}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-prose p+p{margin-top:15px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-prose strong{color:var(--tsh-ink);font-weight:750}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-callout{\n  position:relative;\n  margin-top:19px;\n  padding:16px 18px 16px 20px;\n  border:1px solid #dfc89e;\n  border-inline-start:4px solid var(--tsh-gold);\n  border-radius:12px;\n  background:linear-gradient(135deg,#fff8ec,#fffdf8);\n  box-shadow:0 8px 22px rgba(111,67,5,.045);\n  color:#513b1a;\n  font-size:14px;\n  font-weight:640;\n  line-height:1.64;\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-key-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px;margin-top:27px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-key{\n  --tsh-key-tone:var(--tsh-gold);\n  --tsh-key-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:18px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--tsh-key-bg),#fff 72%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-key::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--tsh-key-tone)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-key:nth-child(2){--tsh-key-tone:var(--tsh-sage);--tsh-key-bg:#edf8f2}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-key:nth-child(3){--tsh-key-tone:var(--tsh-blue);--tsh-key-bg:#eff5fd}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-key-top{display:flex;align-items:center;gap:11px;margin-bottom:9px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-key-no{display:grid;width:34px;height:34px;flex:0 0 auto;place-items:center;border-radius:10px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.15);color:#f3c873;font-size:11.5px;font-weight:860;line-height:1}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-key h4{color:var(--tsh-ink);font-size:15px;font-weight:780;line-height:1.35}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-key p{color:var(--tsh-copy);font-size:13.5px;line-height:1.61}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan{\n  overflow:hidden;\n  margin-top:27px;\n  border:1px solid #ded4c6;\n  border-radius:17px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-head{\n  padding:18px 20px;\n  border-bottom:1px solid var(--tsh-line);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(109,67,7,.09),transparent 15rem),\n    linear-gradient(135deg,#f8f3ea,#fff 86%);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-kicker{margin-bottom:5px;color:var(--tsh-gold-deep);font-size:9.5px;font-weight:830;letter-spacing:.145em;line-height:1.4;text-transform:uppercase}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-head h4{color:var(--tsh-ink);font-size:18px;font-weight:800;letter-spacing:-.015em;line-height:1.32}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,220px),1fr));gap:1px;background:var(--tsh-line);list-style:none}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-item{--plan-tone:var(--tsh-gold);position:relative;min-width:0;padding:18px;background:linear-gradient(150deg,#fffdf9,#fff)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-item::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--plan-tone)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-item:nth-child(4n+2){--plan-tone:#4d6359}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-item:nth-child(4n+3){--plan-tone:#66565c}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-item:nth-child(4n+4){--plan-tone:#59666d}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-when{display:inline-flex;margin-bottom:9px;padding:5px 8px;border:1px solid #e0d3c0;border-radius:999px;background:#faf5ed;color:#654714;font-size:10.5px;font-weight:800;line-height:1.2}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-item strong{display:block;margin-bottom:6px;color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-item p{color:var(--tsh-copy);font-size:13px;line-height:1.6}\n\n\/* Ingredients *\/\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,430px),1fr));gap:15px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card{overflow:hidden;border:1px solid var(--tsh-line);border-radius:16px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card h4{\n  position:relative;\n  padding:16px 19px 14px 23px;\n  border-bottom:1px solid var(--tsh-line);\n  background:linear-gradient(135deg,#fbf6ed,#fff);\n  color:var(--tsh-ink);\n  font-size:16px;\n  font-weight:780;\n  line-height:1.35;\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card h4::before{content:\"\";position:absolute;inset-block:17px 15px;inset-inline-start:0;width:3px;border-start-end-radius:999px;border-end-end-radius:999px;background:var(--tsh-sage)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card:nth-child(2) h4::before{background:var(--tsh-gold)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card ul{list-style:none}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card li{\n  display:grid;\n  grid-template-columns:minmax(88px,auto) minmax(0,1fr);\n  gap:13px;\n  align-items:start;\n  padding:12px 18px;\n  border-bottom:1px solid var(--tsh-line);\n  color:var(--tsh-copy);\n  font-size:14px;\n  line-height:1.52;\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card li:nth-child(even){background:#fdfbf8}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card li:last-child{border-bottom:0}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-amount{display:inline-flex;width:max-content;max-width:100%;min-height:26px;align-items:center;padding:3px 8px;border:1px solid #e4d8c7;border-radius:999px;background:#f8f3eb;color:var(--tsh-ink);font-size:12.5px;font-weight:800;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card small{display:block;margin-top:4px;color:var(--tsh-muted);font-size:12.2px;line-height:1.46}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-note-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;margin-top:15px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-note{\n  position:relative;\n  min-width:0;\n  padding:17px 18px;\n  padding-inline-start:51px;\n  border:1px solid var(--tsh-line);\n  border-radius:14px;\n  background:linear-gradient(145deg,#fbfaf7,#fff);\n  box-shadow:0 7px 20px rgba(38,32,24,.035);\n  color:var(--tsh-copy);\n  font-size:13.5px;\n  line-height:1.6;\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-note::before{content:\"i\";position:absolute;inset-block-start:17px;inset-inline-start:17px;display:grid;width:23px;height:23px;place-items:center;border:1px solid #c9aa71;border-radius:50%;background:#fff;color:var(--tsh-gold-deep);font-family:Georgia,serif;font-size:14px;font-style:italic;line-height:1}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-note strong{color:var(--tsh-ink);font-weight:780}\n\n\/* Method *\/\n#recipe-de-gr-baklava-mit-walnuessen .tsh-stages{display:grid;gap:18px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-stage-card{\n  --stage-tone:#73542d;\n  --stage-tone-rgb:115,84,45;\n  --stage-bg:#f8f3ea;\n  --stage-pill:#fcf8f1;\n  --stage-border:#ded0bb;\n  overflow:hidden;\n  border:1px solid #ded6ca;\n  border-radius:18px;\n  background:var(--tsh-paper-warm);\n  box-shadow:0 1px 2px rgba(38,32,24,.035),0 12px 30px rgba(38,32,24,.05);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-stage-card:nth-child(4n+2){--stage-tone:#4d6359;--stage-tone-rgb:77,99,89;--stage-bg:#f2f6f3;--stage-pill:#f7faf8;--stage-border:#cfdad4}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-stage-card:nth-child(4n+3){--stage-tone:#66565c;--stage-tone-rgb:102,86,92;--stage-bg:#f6f2f3;--stage-pill:#faf7f8;--stage-border:#ddd1d5}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-stage-card:nth-child(4n+4){--stage-tone:#59666d;--stage-tone-rgb:89,102,109;--stage-bg:#f2f5f6;--stage-pill:#f7f9fa;--stage-border:#d1d9dd}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-stage-head{\n  display:grid;\n  grid-template-columns:auto minmax(0,1fr) auto;\n  gap:14px;\n  align-items:center;\n  padding:17px 20px;\n  border-bottom:1px solid var(--stage-border);\n  background:\n    radial-gradient(circle at 96% 0%,rgba(var(--stage-tone-rgb),.09),transparent 15rem),\n    linear-gradient(135deg,var(--stage-bg),#fff 86%);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-stage-badge{display:grid;width:40px;height:40px;place-items:center;border:1px solid rgba(255,255,255,.42);border-radius:50%;background:linear-gradient(145deg,var(--stage-tone),rgba(25,38,34,.9));box-shadow:0 5px 13px rgba(25,38,34,.12);color:#fff;font-size:11.5px;font-weight:820;letter-spacing:.035em;line-height:1}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-stage-head h4{color:var(--tsh-ink);font-size:17px;font-weight:800;letter-spacing:-.012em;line-height:1.3}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-stage-time{padding:6px 11px;border:1px solid var(--stage-border);border-radius:999px;background:rgba(255,255,255,.72);box-shadow:inset 0 1px 0 rgba(255,255,255,.9);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.2;white-space:nowrap}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step-grid{display:grid;grid-template-columns:1fr;gap:0;background:#fff;list-style:none}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step{\n  position:relative;\n  display:grid;\n  grid-template-columns:42px minmax(0,1fr);\n  gap:15px;\n  min-width:0;\n  padding:22px 24px;\n  border:0;\n  border-bottom:1px solid rgba(216,203,185,.68);\n  background:linear-gradient(90deg,rgba(var(--stage-tone-rgb),.035),#fff 19%);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step::before{content:\"\";position:absolute;inset-block:58px -1px;inset-inline-start:41px;width:1px;background:linear-gradient(rgba(var(--stage-tone-rgb),.34),rgba(216,203,185,.3))}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step-grid .tsh-step:last-child{border-bottom:0}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step:last-child::before{display:none}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step>div{max-width:920px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step-no{position:relative;z-index:1;display:grid;width:36px;height:36px;place-items:center;border:1px solid rgba(var(--stage-tone-rgb),.22);border-radius:50%;background:#fff;box-shadow:0 4px 11px rgba(25,38,34,.08);color:var(--stage-tone);font-size:11px;font-weight:850;letter-spacing:.025em;line-height:1}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step h4{margin-bottom:6px;color:var(--tsh-ink);font-size:16px;font-weight:790;letter-spacing:-.012em;line-height:1.34}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step p{color:var(--tsh-copy);font-size:14px;line-height:1.69;text-wrap:pretty}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-cue{display:inline-flex;align-items:flex-start;gap:6px;margin-top:10px;padding:6px 10px;border:1px solid rgba(var(--stage-tone-rgb),.23);border-radius:999px;background:rgba(var(--stage-tone-rgb),.065);color:var(--stage-tone);font-size:11.5px;font-weight:760;line-height:1.38}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-cue::before{content:\"\u2713\";flex:0 0 auto;font-size:10px;font-weight:900;line-height:1.55}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-step-grid--flat{--stage-tone:#59666d;--stage-tone-rgb:89,102,109;overflow:hidden;border:1px solid var(--tsh-line);border-radius:17px}\n\n\/* Control points and troubleshooting *\/\n#recipe-de-gr-baklava-mit-walnuessen .tsh-control-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,230px),1fr));gap:13px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-control{\n  --control-tone:var(--tsh-gold);\n  --control-bg:#fff8ec;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(150deg,var(--control-bg),#fff 75%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-control::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--control-tone)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-control:nth-child(2){--control-tone:var(--tsh-blue);--control-bg:#eef5fd}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-control:nth-child(3){--control-tone:var(--tsh-sage);--control-bg:#edf8f2}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-control-label{margin-bottom:6px;color:var(--tsh-muted);font-size:9.5px;font-weight:840;letter-spacing:.135em;line-height:1.35;text-transform:uppercase}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-control strong{display:block;color:var(--tsh-ink);font-size:22px;font-weight:840;letter-spacing:-.025em;line-height:1.18;font-variant-numeric:tabular-nums}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-control p{margin-top:8px;color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table-wrap{margin-top:19px;overflow-x:auto;border:1px solid var(--tsh-line);border-radius:15px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table{width:100%;min-width:760px;border-collapse:collapse;table-layout:fixed}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table caption{padding:15px 17px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#fbf8f2,#fff);text-align:start;color:var(--tsh-ink);font-size:15px;font-weight:800;line-height:1.35}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table th{padding:12px 14px;background:var(--tsh-night-2);color:#fff;font-size:10px;font-weight:840;letter-spacing:.105em;line-height:1.35;text-align:start;text-transform:uppercase}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table th:nth-child(1){width:24%}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table th:nth-child(2){width:38%}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table th:nth-child(3){width:38%}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table td{padding:14px;border-top:1px solid var(--tsh-line);border-inline-end:1px solid var(--tsh-line);color:var(--tsh-copy);font-size:13px;line-height:1.55;vertical-align:top}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table td:last-child,#recipe-de-gr-baklava-mit-walnuessen .tsh-table th:last-child{border-inline-end:0}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table tbody tr:nth-child(even){background:#fcfaf7}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-table td:first-child{color:var(--tsh-ink);font-weight:780}\n\n\/* Practical cards and FAQ *\/\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card{\n  --practical-tone:var(--tsh-gold);\n  --practical-bg:#fff9ef;\n  position:relative;\n  min-width:0;\n  overflow:hidden;\n  padding:19px;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:linear-gradient(145deg,var(--practical-bg),#fff 68%);\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:var(--practical-tone)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card:nth-child(2){--practical-tone:var(--tsh-sage);--practical-bg:#eff8f3}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card:nth-child(3){--practical-tone:var(--tsh-blue);--practical-bg:#f0f6fd}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card:nth-child(4){--practical-tone:var(--tsh-violet);--practical-bg:#f6f1fa}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card h4{display:flex;align-items:center;gap:10px;margin-bottom:8px;color:var(--tsh-ink);font-size:15.5px;font-weight:800;line-height:1.35}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;border-radius:999px;background:var(--practical-tone)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card p,#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card li{color:var(--tsh-copy);font-size:13.6px;line-height:1.63}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card ul,#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card ol{margin-top:7px;padding-inline-start:20px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card li+li{margin-top:5px}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card li::marker{color:var(--practical-tone);font-weight:850}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap{\n  overflow:hidden;\n  margin-top:15px;\n  border:1px solid #ded6ca;\n  border-radius:16px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-head{padding:17px 20px;border-bottom:1px solid var(--tsh-line);background:linear-gradient(135deg,#f6f2f3,#fff 86%)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-head h4{margin-bottom:5px;color:var(--tsh-ink);font-size:16px;font-weight:800;line-height:1.35}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-head p{color:var(--tsh-copy);font-size:13px;line-height:1.58}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-list>div{display:grid;grid-template-columns:minmax(155px,.62fr) minmax(0,1.38fr);gap:16px;padding:14px 18px;border-bottom:1px solid var(--tsh-line)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-list>div:nth-child(even){background:#fdfbf8}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-list>div:last-child{border-bottom:0}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-list dt{color:var(--tsh-ink);font-size:13.2px;font-weight:800;line-height:1.48}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-list dd{color:var(--tsh-copy);font-size:13.2px;line-height:1.58}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-list dd strong{color:#66565c;font-weight:800}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq-grid{display:grid;grid-template-columns:repeat(auto-fit,minmax(min(100%,340px),1fr));gap:13px;align-items:start}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq{\n  min-width:0;\n  overflow:hidden;\n  border:1px solid var(--tsh-line);\n  border-radius:15px;\n  background:#fff;\n  box-shadow:var(--tsh-shadow-sm);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq summary{list-style:none;cursor:pointer}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq summary::-webkit-details-marker{display:none}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq-top{display:grid;grid-template-columns:38px minmax(0,1fr) 30px;gap:11px;align-items:center;min-height:68px;padding:14px 15px;background:linear-gradient(135deg,#fbf7ef,#fff)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq-top::after{content:\"+\";display:grid;width:28px;height:28px;place-items:center;border:1px solid #ddcfbb;border-radius:9px;background:#fff;color:var(--tsh-gold-deep);font-size:18px;font-weight:650;line-height:1;transition:transform .18s var(--tsh-ease),background .18s var(--tsh-ease),color .18s var(--tsh-ease)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq[open] .tsh-faq-top::after{content:\"\u2212\";background:var(--tsh-night);color:#f4cb79;transform:rotate(180deg)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq-no{display:grid;width:35px;height:35px;place-items:center;border-radius:11px;background:var(--tsh-night);box-shadow:0 5px 12px rgba(25,38,34,.14);color:#f3c873;font-size:11px;font-weight:860;line-height:1}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq h4{color:var(--tsh-ink);font-size:14.5px;font-weight:800;line-height:1.38}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq-answer{border-top:1px solid var(--tsh-line);background:#fff}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-faq-answer p{padding:16px;color:var(--tsh-copy);font-size:13.5px;line-height:1.65}\n\n\/* Nutrition and closing *\/\n#recipe-de-gr-baklava-mit-walnuessen .tsh-nutrition{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border:1px solid var(--tsh-line);border-radius:15px;background:var(--tsh-line);box-shadow:var(--tsh-shadow-sm)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-nutrition>div{position:relative;min-width:0;padding:15px;background:linear-gradient(145deg,#fff,#fdfbf8)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-nutrition>div::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:2px;background:var(--tsh-sage);opacity:.55}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-nutrition dt{margin-bottom:5px;color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.125em;line-height:1.35;text-transform:uppercase}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-nutrition dd{color:var(--tsh-ink);font-size:16px;font-weight:820;letter-spacing:-.018em;line-height:1.25;font-variant-numeric:tabular-nums}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-nutrition-note{margin-top:13px;color:var(--tsh-muted);font-size:12.5px;line-height:1.6}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-nutrition-note strong{color:var(--tsh-ink);font-weight:780}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-close{\n  position:relative;\n  overflow:hidden;\n  padding:clamp(25px,3.4vw,38px);\n  border:1px solid #31413c;\n  border-radius:21px;\n  background:\n    radial-gradient(circle at 100% 0%,rgba(243,200,115,.17),transparent 23rem),\n    linear-gradient(135deg,var(--tsh-night),var(--tsh-night-2));\n  box-shadow:var(--tsh-shadow-lg);\n}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-close::before{content:\"\";position:absolute;inset-block:0;inset-inline-start:0;width:4px;background:linear-gradient(var(--tsh-gold),#e2b968)}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-close::after{content:\"\u201c\";position:absolute;inset-inline-end:clamp(18px,4vw,48px);inset-block-start:-27px;color:rgba(255,255,255,.055);font-family:Georgia,serif;font-size:180px;line-height:1;pointer-events:none}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-close-kicker{position:relative;z-index:1;margin-bottom:7px;color:#f1c878;font-size:10px;font-weight:840;letter-spacing:.16em;text-transform:uppercase}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-close-quote{position:relative;z-index:1;max-width:930px;color:#fff;font-size:clamp(21px,2.4vw,28px);font-weight:760;letter-spacing:-.028em;line-height:1.34;text-wrap:balance}\n#recipe-de-gr-baklava-mit-walnuessen .tsh-close-copy{position:relative;z-index:1;max-width:930px;margin-top:10px;color:#ccd6d2;font-size:13.8px;line-height:1.65}\n\n\/* Desktop refinements *\/\n@media (min-width:901px){\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-card-head--split{display:grid;grid-template-columns:minmax(0,1.18fr) minmax(260px,.72fr);column-gap:clamp(28px,4vw,52px);align-items:end}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-card-head--split .tsh-kicker{grid-column:1;grid-row:1}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-card-head--split h3{grid-column:1;grid-row:2}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-card-head--split .tsh-head-copy{grid-column:2;grid-row:1\/span 2;align-self:end;margin:0;padding-inline-start:clamp(22px,3vw,34px);border-inline-start:1px solid rgba(var(--tone-rgb),.22)}\n}\n@media (min-width:1040px){\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-title-wrap{padding:54px 58px 48px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-title{font-size:clamp(45px,4.05vw,58px)}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-title-accent{font-size:.455em}\n}\n\n\/* Hover polish *\/\n@media (hover:hover) and (pointer:fine){\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-key,\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-control,\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card,\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-faq,\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card{transition:transform .2s var(--tsh-ease),border-color .2s var(--tsh-ease),box-shadow .2s var(--tsh-ease)}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-key:hover,\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-control:hover,\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card:hover,\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-faq:hover,\n  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minmax(0,1fr);gap:12px;padding:18px 16px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-step::before{inset-block:53px -1px;inset-inline-start:33px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-step:last-child::before{display:none}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-cue{border-radius:10px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table-wrap{overflow:visible;border:0;border-radius:0;background:transparent;box-shadow:none}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table{display:block;min-width:0;border-collapse:separate;table-layout:auto}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table caption{display:block;margin-bottom:10px;border:1px solid var(--tsh-line);border-radius:13px;background:#fbf8f2}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table thead{position:absolute;width:1px;height:1px;overflow:hidden;clip:rect(0 0 0 0);clip-path:inset(50%);white-space:nowrap}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table tbody{display:grid;gap:10px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table tr{display:block;overflow:hidden;border:1px solid var(--tsh-line);border-radius:14px;background:#fff;box-shadow:var(--tsh-shadow-sm)}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table tbody tr:nth-child(even){background:#fff}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table td{display:grid;grid-template-columns:minmax(96px,34%) minmax(0,1fr);gap:12px;padding:12px 14px;border:0;border-bottom:1px solid var(--tsh-line);font-size:13px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table td:last-child{border-bottom:0}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table td::before{content:attr(data-label);color:var(--tsh-muted);font-size:9px;font-weight:840;letter-spacing:.105em;line-height:1.45;text-transform:uppercase}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-table td:first-child{background:#fbf7ef;color:var(--tsh-ink);font-size:13.5px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-close{border-radius:18px}\n}\n@media (max-width:520px){\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-facts{--tsh-fact-cols:2}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-nutrition{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-plan-grid{grid-template-columns:1fr}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-swap-list>div{grid-template-columns:1fr;gap:4px;padding:13px 15px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-stage-head{grid-template-columns:auto minmax(0,1fr)}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-stage-time{grid-column:2;justify-self:start}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card li{grid-template-columns:84px minmax(0,1fr);gap:10px;padding:12px 13px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-amount{font-size:11.8px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-faq-top{grid-template-columns:36px minmax(0,1fr) 28px;padding:13px}\n}\n@media (max-width:370px){\n  #recipe-de-gr-baklava-mit-walnuessen{width:calc(100% - 8px)}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-title-wrap{padding-inline:16px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-card-body{padding-inline:14px}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card li{grid-template-columns:76px minmax(0,1fr)}\n}\n\n\/* Motion, contrast and print *\/\n@media (prefers-reduced-motion:reduce){\n  #recipe-de-gr-baklava-mit-walnuessen *,#recipe-de-gr-baklava-mit-walnuessen *::before,#recipe-de-gr-baklava-mit-walnuessen *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}\n}\n@media (forced-colors:active){\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-card,#recipe-de-gr-baklava-mit-walnuessen .tsh-masthead,#recipe-de-gr-baklava-mit-walnuessen .tsh-close,#recipe-de-gr-baklava-mit-walnuessen .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-step-no,#recipe-de-gr-baklava-mit-walnuessen .tsh-stage-badge,#recipe-de-gr-baklava-mit-walnuessen .tsh-faq-no{border:1px solid CanvasText}\n}\n@media print{\n  #recipe-de-gr-baklava-mit-walnuessen{width:100%;max-width:none;margin:0;color:#000;font-size:10.5pt;line-height:1.42}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-quick-nav,#recipe-de-gr-baklava-mit-walnuessen .tsh-hero{display:none!important}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-masthead{display:block}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-card,#recipe-de-gr-baklava-mit-walnuessen .tsh-masthead,#recipe-de-gr-baklava-mit-walnuessen .tsh-close{margin-bottom:10pt;border:1px solid #aaa;border-radius:0;box-shadow:none}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-title-wrap,#recipe-de-gr-baklava-mit-walnuessen .tsh-card-head,#recipe-de-gr-baklava-mit-walnuessen .tsh-close{background:#fff!important;color:#000!important}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-title{font-size:25pt}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-title-accent,#recipe-de-gr-baklava-mit-walnuessen .tsh-close-kicker,#recipe-de-gr-baklava-mit-walnuessen .tsh-close-quote,#recipe-de-gr-baklava-mit-walnuessen .tsh-close-copy{color:#000!important}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-copy-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-grid,#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-grid{grid-template-columns:repeat(auto-fit,minmax(min(100%,300px),1fr))}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-step-grid{grid-template-columns:1fr}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-key,#recipe-de-gr-baklava-mit-walnuessen .tsh-control,#recipe-de-gr-baklava-mit-walnuessen .tsh-practical-card,#recipe-de-gr-baklava-mit-walnuessen .tsh-ingredient-card,#recipe-de-gr-baklava-mit-walnuessen .tsh-note,#recipe-de-gr-baklava-mit-walnuessen .tsh-step,#recipe-de-gr-baklava-mit-walnuessen .tsh-faq,#recipe-de-gr-baklava-mit-walnuessen .tsh-plan-item,#recipe-de-gr-baklava-mit-walnuessen .tsh-swap-list>div{box-shadow:none;break-inside:avoid}\n  #recipe-de-gr-baklava-mit-walnuessen details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-faq-top::after{display:none}\n  #recipe-de-gr-baklava-mit-walnuessen .tsh-close::after{content:\"travelshelper.com\";position:static;display:block;margin-top:8pt;color:#666!important;font-family:inherit;font-size:8.5pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-de-gr-baklava-mit-walnuessen\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-gr-baklava-mit-walnuessen\" aria-describedby=\"recipe-summary-de-gr-baklava-mit-walnuessen\"><header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Filoteig in klaren Schichten \u00b7 K\u00fchler Sirup<\/p><h2 class=\"tsh-title\" id=\"recipe-title-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-title-main\"><b>Baklava<\/b> mit Waln\u00fcssen und Zimt,<\/span><span class=\"tsh-title-accent\">knusprig geschichtet und mit Honig-Zitronen-Sirup getr\u00e4nkt<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-de-gr-baklava-mit-walnuessen\">Diese Walnuss-Baklava verbindet d\u00fcnne, goldbraune Filobl\u00e4tter mit einer lockeren F\u00fcllung aus Waln\u00fcssen, Zimt und Nelke. K\u00fchler Honig-Zitronen-Sirup zieht durch die tiefen Schnitte ein, w\u00e4hrend die Oberfl\u00e4che nach langer Ruhe knusprig bleibt.<\/p><ul class=\"tsh-tags\" aria-label=\"Rezeptklassifikation\"><li>S\u00fc\u00dfgeb\u00e4ck<\/li><li>Griechische K\u00fcche<\/li><li>Backen und Tr\u00e4nken<\/li><li>Mittel<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Baklava-Layered-Walnut-Phyllo-Pastry-1.webp\" alt=\"Breite Aufnahme von goldene Baklava-Rauten mit Walnussh\u00e4lften und sichtbaren Filoteigschichten.\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Die breite Aufnahme zeigt goldene Baklava-Rauten mit Walnussh\u00e4lften und sichtbaren Filoteigschichten und die charakteristische fertige Textur des Gerichts.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Zeit, Menge und N\u00e4hrwertsch\u00e4tzung\"><div class=\"tsh-fact\"><dt>Menge<\/dt><dd>24 St\u00fccke<\/dd><\/div><div class=\"tsh-fact\"><dt>Vorbereitung<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Backen<\/dt><dd>50 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Ruhezeit<\/dt><dd>6 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Gesamt<\/dt><dd>7 h 40 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Pro St\u00fcck<\/dt><dd>\u2248 375 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Schnellnavigation im Rezept\"><a href=\"#panoramica-de-gr-baklava-mit-walnuessen\">\u00dcberblick<\/a><a href=\"#ingredienti-de-gr-baklava-mit-walnuessen\">Zutaten<\/a><a href=\"#preparazione-de-gr-baklava-mit-walnuessen\">Zubereitung<\/a><a href=\"#controlli-de-gr-baklava-mit-walnuessen\">Kontrollpunkte<\/a><a href=\"#servizio-de-gr-baklava-mit-walnuessen\">Servieren und Aufbewahren<\/a><a href=\"#faq-de-gr-baklava-mit-walnuessen\">Fragen<\/a><a href=\"#nutrition-de-gr-baklava-mit-walnuessen\">N\u00e4hrwerte<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"panoramica-de-gr-baklava-mit-walnuessen\" aria-labelledby=\"panoramica-title-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Geschmack, Technik und Ablauf<\/p><h3 id=\"panoramica-title-de-gr-baklava-mit-walnuessen\">Klare Schichten trotz Sirup<\/h3><p class=\"tsh-head-copy\">Grob gehackte Waln\u00fcsse, d\u00fcnn aufgetragene Butter und der Temperaturkontrast zwischen hei\u00dfem Geb\u00e4ck und kaltem Sirup halten die Struktur sauber.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Baklava ist in Griechenland in zahlreichen regionalen Formen verbreitet. Diese Version setzt auf Waln\u00fcsse, Zimt und einen sehr zur\u00fcckhaltenden Anteil Nelke. Der Filoteig liefert die spr\u00f6de, bl\u00e4ttrige Struktur, w\u00e4hrend die N\u00fcsse eine kr\u00e4ftige, aber nicht schwere Mitte bilden. Honig und Zitrone geben dem Sirup Tiefe und S\u00e4ure, ohne den Geschmack in reine S\u00fc\u00dfe zu verschieben.<\/p><p>Die Waln\u00fcsse werden grob gehackt. Feines Nussmehl nimmt Sirup schneller auf, verdichtet sich und macht den Anschnitt schwer. Eine Mischung aus kleinen St\u00fccken und gr\u00f6beren Kr\u00fcmeln bleibt lockerer. Zucker und Gew\u00fcrze werden gleichm\u00e4\u00dfig verteilt, aber die F\u00fcllung wird nicht zusammengedr\u00fcckt. So kann der Sirup durch die Schnittlinien bis zum Boden gelangen.<\/p><p>Beim Schichten wird jedes Filoblatt nur hauchd\u00fcnn mit geschmolzener Butter bestrichen. Zu viel Butter sammelt sich am Boden und verbindet die Bl\u00e4tter zu einer schweren Lage. Nicht verwendete Bl\u00e4tter bleiben unter Backpapier und einem kaum feuchten Tuch, damit sie weder austrocknen noch zusammenkleben. Die Rauten werden vor dem Backen bis auf den Metallboden geschnitten.<\/p><p>Die Baklava muss in der Mitte dieselbe tiefe Goldfarbe erreichen wie am Rand. Blasse Schichten enthalten noch Feuchtigkeit und nehmen den Sirup ungleichm\u00e4\u00dfig auf. Sobald die Form aus dem Ofen kommt, wird der vollst\u00e4ndig abgek\u00fchlte Sirup langsam entlang der Schnitte, am Rand und zuletzt \u00fcber der Mitte verteilt. Der Temperaturunterschied lenkt die Fl\u00fcssigkeit nach unten.<\/p><p>Mindestens sechs Stunden Ruhe geh\u00f6ren zum Rezept. In dieser Zeit stabilisiert sich die Nussf\u00fcllung, \u00fcbersch\u00fcssiger Sirup verteilt sich und die Rauten lassen sich sauber l\u00f6sen. Serviert wird das Geb\u00e4ck bei Raumtemperatur, meist in kleinen Portionen zu Kaffee oder unges\u00fc\u00dftem Tee. Luftdicht verpackt bleibt es mehrere Tage haltbar, solange es vollst\u00e4ndig abgek\u00fchlt war.<\/p><\/div><div class=\"tsh-prose\"><p>In der Testk\u00fcche wird Griechische Baklava mit Waln\u00fcssen deshalb nicht nach einer einzigen Zeitangabe beurteilt. Sichtbare und f\u00fchlbare Zeichen \u2013 etwa Farbe, Widerstand, Saftigkeit und die Konsistenz der Sauce \u2013 entscheiden gemeinsam. Die angegebenen Temperaturen und Minuten bilden einen verl\u00e4sslichen Rahmen, doch Gr\u00f6\u00dfe der Zutaten, Leistung des Herdes und Material des Kochgeschirrs k\u00f6nnen den Verlauf leicht ver\u00e4ndern.<\/p><p>F\u00fcr einen ruhigen Ablauf werden alle Zutaten vor Beginn abgewogen und in der Reihenfolge der Verwendung bereitgestellt. Bei dieser Zubereitung ist besonders wichtig, dass waln\u00fcsse grob lassen und butter sehr d\u00fcnn verstreichen nicht erst w\u00e4hrend des Kochens bedacht werden. Dadurch bleibt der Arbeitsfluss \u00fcbersichtlich, und die empfindlichen Schritte erhalten die n\u00f6tige Aufmerksamkeit.<\/p><p>Die Mengen sind auf 24 St\u00fccke abgestimmt. Eine deutliche Vergr\u00f6\u00dferung sollte nicht einfach in einem kleineren Topf oder einer \u00fcberf\u00fcllten Form erfolgen, weil sich Hitze, Verdampfung und Garzeit ver\u00e4ndern. Besser ist es, zwei gleich gro\u00dfe Ans\u00e4tze parallel zu arbeiten. So bleiben die charakteristische Textur und das Verh\u00e4ltnis von Hauptzutaten, Sauce und W\u00fcrzung erhalten.<\/p><p>Auch die Reihenfolge der Arbeitsschritte ist bei Griechische Baklava mit Waln\u00fcssen funktional und nicht dekorativ. Komponenten mit l\u00e4ngerer Garzeit beginnen fr\u00fcher, empfindliche Zutaten und frische Kr\u00e4uter folgen sp\u00e4ter. Diese Staffelung verhindert, dass ein Teil des Gerichts zerf\u00e4llt, w\u00e4hrend ein anderer noch fest ist. Vor jedem \u00dcbergang wird daher die im Rezept genannte Bereitschaftsprobe durchgef\u00fchrt.<\/p><p>Beim Abschmecken wird in kleinen Schritten gearbeitet. Salz, S\u00e4ure und Kr\u00e4uter ver\u00e4ndern ihre Wirkung, wenn Fl\u00fcssigkeit reduziert, Fett gebunden oder das Gericht abgek\u00fchlt wird. Deshalb erfolgt die letzte Korrektur erst nach der entscheidenden Gar- oder Ruhephase. Das sch\u00fctzt vor \u00dcberw\u00fcrzung und bewahrt den griechischen Charakter der ausgew\u00e4hlten Version.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Schl\u00fcsselpunkte f\u00fcr das Gelingen\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Waln\u00fcsse grob lassen<\/h4><\/div><p>Eine sichtbare K\u00f6rnung verhindert eine kompakte, pastenartige F\u00fcllung.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Butter sehr d\u00fcnn verstreichen<\/h4><\/div><p>Jedes Blatt braucht nur Glanz; Pf\u00fctzen verkleben die Schichten.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Hei\u00df auf kalt treffen lassen<\/h4><\/div><p>Kalter Sirup zieht in die hei\u00dfe Baklava, ohne die obere Lage zu ertr\u00e4nken.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredienti-de-gr-baklava-mit-walnuessen\" aria-labelledby=\"ingredienti-title-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Genau abgemessene Komponenten<\/p><h3 id=\"ingredienti-title-de-gr-baklava-mit-walnuessen\">Zutaten f\u00fcr 24 St\u00fccke<\/h3><p class=\"tsh-head-copy\">Die Mengen entsprechen der angegebenen Ausbeute; Hinweise erl\u00e4utern vorbereitende Schritte, die Textur, Geschmack oder Sicherheit beeinflussen.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-1-de-gr-baklava-mit-walnuessen\"><h4 id=\"gruppo-ingredienti-1-de-gr-baklava-mit-walnuessen\">F\u00fcr Filoteig und Walnussf\u00fcllung<\/h4><ul><li><span class=\"tsh-amount\">500 g<\/span><span>Filoteig<\/span><\/li><li><span class=\"tsh-amount\">450 g<\/span><span>Walnussh\u00e4lften, grob gehackt<\/span><\/li><li><span class=\"tsh-amount\">70 g<\/span><span>Walnussh\u00e4lften f\u00fcr die Oberfl\u00e4che<\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>Zucker<\/span><\/li><li><span class=\"tsh-amount\">2 TL<\/span><span>gemahlener Zimt<\/span><\/li><li><span class=\"tsh-amount\">\u00bc TL<\/span><span>gemahlene Nelken<\/span><\/li><li><span class=\"tsh-amount\">250 g<\/span><span>ungesalzene Butter, geschmolzen<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-2-de-gr-baklava-mit-walnuessen\"><h4 id=\"gruppo-ingredienti-2-de-gr-baklava-mit-walnuessen\">F\u00fcr Honig-Zitronen-Sirup<\/h4><ul><li><span class=\"tsh-amount\">380 g<\/span><span>Zucker<\/span><\/li><li><span class=\"tsh-amount\">400 ml<\/span><span>Wasser<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>milder Honig<\/span><\/li><li><span class=\"tsh-amount\">30 ml<\/span><span>frisch gepresster Zitronensaft<\/span><\/li><li><span class=\"tsh-amount\">2 Streifen<\/span><span>Zitronenschalenstreifen<\/span><\/li><li><span class=\"tsh-amount\">1<\/span><span>Zimtstange<\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergene.<\/strong> Gluten, Milch und Waln\u00fcsse. Spuren weiterer Schalenfr\u00fcchte k\u00f6nnen je nach Filoteig und Verarbeitung vorkommen.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Ausr\u00fcstung.<\/strong> Backform etwa 30 \u00d7 22 cm, Backpinsel, kleiner Topf, scharfes d\u00fcnnes Messer und flacher Metallheber.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparazione-de-gr-baklava-mit-walnuessen\" aria-labelledby=\"preparazione-title-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 9 pr\u00e4zise Schritte<\/p><h3 id=\"preparazione-title-de-gr-baklava-mit-walnuessen\">Zubereitung Schritt f\u00fcr Schritt<\/h3><p class=\"tsh-head-copy\">Die Schritte folgen dem tats\u00e4chlichen Ablauf mit Zeiten, Temperaturen und klaren Garzeichen.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"fase-1-de-gr-baklava-mit-walnuessen\">Sirup abk\u00fchlen und F\u00fcllung mischen<\/h4><span class=\"tsh-stage-time\">etwa 20 Minuten<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Honig-Zitronen-Sirup kochen<\/h4><p>380 g Zucker, Wasser, Zitronenschale und Zimtstange verbinden. Aufkochen und 8 Minuten leise k\u00f6cheln lassen. Vom Herd nehmen, Honig und Zitronensaft einr\u00fchren, Schale und Zimt entfernen und vollst\u00e4ndig abk\u00fchlen.<\/p><span class=\"tsh-cue\">Der Sirup ist klar, leicht eingedickt und vor dem Backen vollkommen kalt.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-02-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Walnussf\u00fcllung mischen<\/h4><p>450 g gehackte Waln\u00fcsse mit 120 g Zucker, Zimt und Nelken mischen. Feine, verdichtete Stellen mit den Fingerspitzen auflockern.<\/p><span class=\"tsh-cue\">Die Mischung bleibt locker und sichtbar k\u00f6rnig.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"fase-2-de-gr-baklava-mit-walnuessen\">Schichten, schneiden und backen<\/h4><span class=\"tsh-stage-time\">etwa 1 Stunde 20 Minuten<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-03-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Ofen und Form vorbereiten<\/h4><p>Den Ofen auf 175 \u00b0C Ober-\/Unterhitze oder 165 \u00b0C Umluft vorheizen. Die Form d\u00fcnn mit Butter bestreichen. Filoteig passend zuschneiden und unbenutzte Bl\u00e4tter unter Backpapier und einem kaum feuchten Tuch aufbewahren.<\/p><span class=\"tsh-cue\">Die Bl\u00e4tter bleiben biegsam und haben weder nasse noch br\u00fcchige R\u00e4nder.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-04-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Untere Filoteigschicht legen<\/h4><p>10 Bl\u00e4tter einlegen und jedes vor dem n\u00e4chsten nur leicht mit geschmolzener Butter bestreichen. Die Ecken gl\u00e4tten, ohne den Stapel flachzudr\u00fccken.<\/p><span class=\"tsh-cue\">Jedes Blatt gl\u00e4nzt d\u00fcnn; am Boden sammeln sich keine Butterpf\u00fctzen.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-05-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Walnussf\u00fcllung und obere Bl\u00e4tter einlegen<\/h4><p>Die Walnussmischung gleichm\u00e4\u00dfig bis an die R\u00e4nder verteilen, ohne sie zu verdichten. Mit den \u00fcbrigen Filobl\u00e4ttern bedecken, jedes d\u00fcnn buttern und zuletzt die Oberfl\u00e4che bestreichen.<\/p><span class=\"tsh-cue\">Die F\u00fcllung liegt eben und der obere Stapel bleibt flach.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-06-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>24 Rauten schneiden<\/h4><p>Vier lange Streifen bis zum Boden schneiden und anschlie\u00dfend sechs diagonale Reihen anlegen. In jede Raute eine Walnussh\u00e4lfte dr\u00fccken und restliche Butter entlang der Schnitte verteilen.<\/p><span class=\"tsh-cue\">Jeder Schnitt erreicht die Metallform und die Portionen sind klar getrennt.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-07-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Gleichm\u00e4\u00dfig tiefgolden backen<\/h4><p>Auf der mittleren Schiene 45\u201350 Minuten backen; bei Bedarf nach 35 Minuten einmal drehen. Nur die dunkelsten Ecken in den letzten 8 Minuten locker abdecken.<\/p><span class=\"tsh-cue\">Die Mitte ist ebenso tiefgolden und knusprig wie die R\u00e4nder.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-3-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"fase-3-de-gr-baklava-mit-walnuessen\">Tr\u00e4nken und ruhen lassen<\/h4><span class=\"tsh-stage-time\">mindestens 6 Stunden<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-08-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Kalten Sirup in Etappen aufgie\u00dfen<\/h4><p>Die hei\u00dfe Form auf eine hitzefeste Fl\u00e4che stellen. Innerhalb von 2 Minuten den kalten Sirup zuerst entlang der Schnitte, dann am Rand und zuletzt in drei langsamen Durchg\u00e4ngen \u00fcber die Mitte gie\u00dfen.<\/p><span class=\"tsh-cue\">Der Sirup sinkt durch die Schnitte, ohne die Oberfl\u00e4che zu \u00fcberfluten.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-09-de-gr-baklava-mit-walnuessen\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Ruhen lassen und Schnitte nachziehen<\/h4><p>Die Baklava mindestens 6 Stunden, besser \u00fcber Nacht, unbedeckt bei Raumtemperatur ruhen lassen. Vor dem Herausheben mit dem Messer noch einmal durch die urspr\u00fcnglichen Linien fahren.<\/p><span class=\"tsh-cue\">Die Rauten halten saubere Kanten, die F\u00fcllung ist gesetzt und die Oberfl\u00e4che bl\u00e4ttert bei Ber\u00fchrung.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controlli-de-gr-baklava-mit-walnuessen\" aria-labelledby=\"controlli-title-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Temperatur, Zeit und Konsistenz<\/p><h3 id=\"controlli-title-de-gr-baklava-mit-walnuessen\">Kontrollpunkte<\/h3><p class=\"tsh-head-copy\">Die Zeit bleibt ein Richtwert: Temperatur, Farbe, Konsistenz und Messerprobe best\u00e4tigen den tats\u00e4chlichen Garpunkt.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ofen<\/p><strong>175 \u00b0C<\/strong><p>Die angegebene Temperatur vollst\u00e4ndig erreichen, bevor die Form hineinkommt.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Backzeit<\/p><strong>45\u201350 min<\/strong><p>Mitte und R\u00e4nder m\u00fcssen gleichm\u00e4\u00dfig tiefgolden sein.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ruhezeit<\/p><strong>6\u201312 h<\/strong><p>Die Ruhe stabilisiert F\u00fcllung, Sirup und saubere Schnittkanten.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"servizio-de-gr-baklava-mit-walnuessen\" aria-labelledby=\"servizio-title-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Nach dem Garen<\/p><h3 id=\"servizio-title-de-gr-baklava-mit-walnuessen\">Servieren, Aufbewahren und Anpassen<\/h3><p class=\"tsh-head-copy\">Diese Hinweise ber\u00fccksichtigen die Textur des Gerichts und die sichere Aufbewahrung von Resten.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servieren<\/h4><p>Griechische Baklava mit Waln\u00fcssen entsprechend der im Rezept beschriebenen Temperatur servieren und die abschlie\u00dfenden Kr\u00e4uter oder Zitronenspalten erst kurz davor zuf\u00fcgen.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Aufbewahren und Aufw\u00e4rmen<\/h4><p>Vollst\u00e4ndig abgek\u00fchlt bei k\u00fchler Raumtemperatur bis zu 5 Tage in einer Dose aufbewahren. Nicht warm verschlie\u00dfen und nicht aufw\u00e4rmen.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Vorbereiten<\/h4><p>Den Sirup einen Tag vorher kochen. Die fertige Baklava profitiert von einer Ruhe \u00fcber Nacht.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"faq-de-gr-baklava-mit-walnuessen\" aria-labelledby=\"faq-title-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Praktische Antworten<\/p><h3 id=\"faq-title-de-gr-baklava-mit-walnuessen\">H\u00e4ufige Fragen<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-de-gr-baklava-mit-walnuessen\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Kann Butter durch Ghee ersetzt werden?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ja. Dieselbe Masse verwenden. Die Schichten werden etwas trockener und der Geschmack leicht nussiger.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-de-gr-baklava-mit-walnuessen\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Woran erkennt man den richtigen Garpunkt bei Griechische Baklava mit Waln\u00fcssen?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Kalter Sirup zieht in die hei\u00dfe Baklava, ohne die obere Lage zu ertr\u00e4nken. Zus\u00e4tzlich gelten die Temperatur- und Texturhinweise in den einzelnen Arbeitsschritten.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrition-de-gr-baklava-mit-walnuessen\" aria-labelledby=\"nutrition-title-de-gr-baklava-mit-walnuessen\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Sch\u00e4tzung pro Portion<\/p><h3 id=\"nutrition-title-de-gr-baklava-mit-walnuessen\">N\u00e4hrwerte<\/h3><p class=\"tsh-head-copy\">Die Werte basieren auf der vollst\u00e4ndigen Zutatenliste und werden nach der angegebenen Ausbeute geteilt.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorien<\/dt><dd>\u2248 375 kcal<\/dd><\/div><div><dt>Kohlenhydrate<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Eiwei\u00df<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Fett<\/dt><dd>\u2248 23 g<\/dd><\/div><div><dt>Ballaststoffe<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 100 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Portion:<\/strong> 1 St\u00fcck, etwa 65 g. <strong>Wichtige Allergene:<\/strong> Gluten, Milch und Waln\u00fcsse. Spuren weiterer Schalenfr\u00fcchte k\u00f6nnen je nach Filoteig und Verarbeitung vorkommen. N\u00e4herungswerte auf Basis \u00fcblicher Referenzdaten; Marken, Aufnahme von Fett und Portionierung k\u00f6nnen das Ergebnis ver\u00e4ndern.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Ergebnis<\/p><p class=\"tsh-close-quote\">Diese Walnuss-Baklava verbindet d\u00fcnne, goldbraune Filobl\u00e4tter mit einer lockeren F\u00fcllung aus Waln\u00fcssen, Zimt und Nelke.<\/p><p class=\"tsh-close-copy\">Entscheidend sind waln\u00fcsse grob lassen, butter sehr d\u00fcnn verstreichen und eine sorgf\u00e4ltige Endkontrolle. So bleibt das Gericht in Geschmack und Textur ausgewogen.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-de-gr-baklava-mit-walnuessen\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Baklava mit Waln\u00fcssen und Zimt, knusprig geschichtet und mit Honig-Zitronen-Sirup getr\u00e4nkt\",\n  \"description\": \"Diese Walnuss-Baklava verbindet d\u00fcnne, goldbraune Filobl\u00e4tter mit einer lockeren F\u00fcllung aus Waln\u00fcssen, Zimt und Nelke. 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Aufkochen und 8 Minuten leise k\u00f6cheln lassen. Vom Herd nehmen, Honig und Zitronensaft einr\u00fchren, Schale und Zimt entfernen und vollst\u00e4ndig abk\u00fchlen. Der Sirup ist klar, leicht eingedickt und vor dem Backen vollkommen kalt.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Walnussf\u00fcllung mischen\",\n          \"url\": \"#step-02-de-gr-baklava-mit-walnuessen\",\n          \"text\": \"450 g gehackte Waln\u00fcsse mit 120 g Zucker, Zimt und Nelken mischen. Feine, verdichtete Stellen mit den Fingerspitzen auflockern. 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Die Bl\u00e4tter bleiben biegsam und haben weder nasse noch br\u00fcchige R\u00e4nder.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Untere Filoteigschicht legen\",\n          \"url\": \"#step-04-de-gr-baklava-mit-walnuessen\",\n          \"text\": \"10 Bl\u00e4tter einlegen und jedes vor dem n\u00e4chsten nur leicht mit geschmolzener Butter bestreichen. Die Ecken gl\u00e4tten, ohne den Stapel flachzudr\u00fccken. Jedes Blatt gl\u00e4nzt d\u00fcnn; am Boden sammeln sich keine Butterpf\u00fctzen.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Walnussf\u00fcllung und obere Bl\u00e4tter einlegen\",\n          \"url\": \"#step-05-de-gr-baklava-mit-walnuessen\",\n          \"text\": \"Die Walnussmischung gleichm\u00e4\u00dfig bis an die R\u00e4nder verteilen, ohne sie zu verdichten. Mit den \u00fcbrigen Filobl\u00e4ttern bedecken, jedes d\u00fcnn buttern und zuletzt die Oberfl\u00e4che bestreichen. 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